{"id":9511,"date":"2017-07-28T14:25:48","date_gmt":"2017-07-28T07:25:48","guid":{"rendered":"http:\/\/library.uc.ac.id\/?p=9511"},"modified":"2025-05-01T12:01:50","modified_gmt":"2025-05-01T05:01:50","slug":"gurihnya-olahan-petai","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/gurihnya-olahan-petai\/","title":{"rendered":"Gurihnya Olahan Petai"},"content":{"rendered":"<p><a ref=\"magnificPopup\" href=\"https:\/\/dieng.blob.core.windows.net\/library\/2017\/07\/Nasi-Goreng-Petai.-Radar-Surabaya.6-Juni-2014.Hal_.8.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9512\" src=\"https:\/\/dieng.blob.core.windows.net\/library\/2017\/07\/Nasi-Goreng-Petai.-Radar-Surabaya.6-Juni-2014.Hal_.8-1500x1264.jpg\" alt=\"Nasi Goreng Petai. Radar Surabaya.6 Juni 2014.Hal.8\" width=\"1263\" height=\"1064\" \/><\/a><\/p>\n<p><strong>Nasi Goreng Petai <\/strong><\/p>\n<p>Bahan:<\/p>\n<ul>\n<li>400 gr nasi putih, pilih nasi putih yang pera<\/li>\n<li>2 butir telur ayam, bikin orak-arik<\/li>\n<li>150 gr teri medan, goreng 20 mata petai, goreng sebentar<\/li>\n<li>2 sdm kecap manis<\/li>\n<li>Minyak untuk menumis<\/li>\n<li>Minyak wijen secukupnya<\/li>\n<\/ul>\n<p>Bumbu Haluskan:<\/p>\n<ul>\n<li>5 siung bawang putih<\/li>\n<li>5 buah bawang merah<\/li>\n<li>5 buah cabai rawit<\/li>\n<li>3 buah cabai merah<\/li>\n<li>Garam sesuai dengan selera<\/li>\n<\/ul>\n<p>Cara Mengolah:<\/p>\n<ol>\n<li>Tumis bumbu halus hingga harum. Masukkan petai, tumis kembali.<\/li>\n<li>Masukkan nasi putih, aduk hingga rata. Tambahkan kecap manis dan minyak wijen, aduk kembali. Masukkan orak-arik telur.<\/li>\n<li>Angkat, letakkan di piring saji. Taburi dengan teri medan. Hidangkan.<\/li>\n<\/ol>\n<p><strong>Sambal Goreng Petai<\/strong><\/p>\n<p>Bahan:<\/p>\n<ul>\n<li>50 buah petai, poong-potong<\/li>\n<li>1 sendok makan ebi, sangrai<\/li>\n<li>2 lembar daun salam<\/li>\n<li>2 cm lengkuas, keprek<\/li>\n<li>2 lembar daun jeruk<\/li>\n<li>1 sdt air asam<\/li>\n<li>Garam sesuai dengan selera<\/li>\n<li>Gula pasir sesuai dengan selera<\/li>\n<li>100cc santan kental<\/li>\n<li>Minyak untuk menumis<\/li>\n<\/ul>\n<p>Bumbu Haluskan:<\/p>\n<ul>\n<li>4 butir bawang merah<\/li>\n<li>2 siung bawang putih<\/li>\n<li>5 buah cabai merah keriting<\/li>\n<li>3 butir kemiri<\/li>\n<li>\u2126 cm kunyit<\/li>\n<\/ul>\n<p>Cara mengolah:<\/p>\n<ol>\n<li>Tumis bumbu halus, daun salam, dan lengkuas sampai harum. Tambahkan petai dan ebi. Tumis sampai harum. Aduk rata.<\/li>\n<li>Tuang santan. Masak samapi mendidih. Masukkan garam, gula pasir, dan air asam. Masak sampai kuah mengental. Angkat, hidangkan.<\/li>\n<\/ol>\n<p>Keterangan:<\/p>\n<ul>\n<li>Untuk 4 porsi<\/li>\n<li>Proses 60 menit<\/li>\n<li>Biaya Rp 10 ribu<\/li>\n<\/ul>\n<p><strong>Ikan Siram Sambal Petai<\/strong><\/p>\n<p>Bahan:<\/p>\n<ul>\n<li>3 ekor ikan kembung,siangi<\/li>\n<\/ul>\n<p>Bumbu Peredam:<\/p>\n<ul>\n<li>50 ml air<\/li>\n<li>\u2126 sdm garam<\/li>\n<\/ul>\n<p>Bumbu Haluskan:<\/p>\n<ul>\n<li>7 butir bawang merah<\/li>\n<li>3 siung bawang putih<\/li>\n<li>3 butir kemiri, sangrai<\/li>\n<li>2 cm kunyit, bakar<\/li>\n<\/ul>\n<p>Bahan Sambal Petai:<\/p>\n<ul>\n<li>10 buah petai, potong-potong<\/li>\n<li>8 buah cabai keriting<\/li>\n<li>2 buah cabai rawit merah<\/li>\n<li>3 siung bawang putih<\/li>\n<li>5 butir bawang merah<\/li>\n<li>1 sdt terasi, goreng<\/li>\n<li>1 buat tomat, potong-potong<\/li>\n<li>\u00bd sdt garam<\/li>\n<li>\u00bd sdt gula pasir<\/li>\n<li>2 sdm air<\/li>\n<li>2 sdm minyak untuk menumis<\/li>\n<\/ul>\n<p>Cara Mengolah:<\/p>\n<ol>\n<li>Bumbu perendam: campur air, garam, dan bumbu halus. Lumuri ikan dengan bumbu perendam. Diamkan selama 20 menit. Goreng ikan sampai matang.<\/li>\n<li>Sambal petai: haluskan cabai merah keriting, cabai rawit merah, bawang putih, bawah merah, terasi, dan tomat. Panaskan minyak, tumis, bumbu yang sudah dihaluskan sampai harum. Tambahkan petai, garam, dan gula pasir. Aduk rata. Tuangkan air. Aduk sampai mengering. Angakat.<\/li>\n<li>Sajikan ikan dengan menyiram sambal petai. Hidangkan dengan berbagai lalapan.<\/li>\n<\/ol>\n<p>Gurihnya Olahan Petai<\/p>\n<p>Banyak yang membencinya, karena dianggap membuat mulut bau setelah mengkonsumsinya. Namun, bagi yang senang, petai adalah bahan kuliner yang mahal harganya. Tak harus mengolahnya dengan rumit, mereka cukup menggorengngnya setengah matang lalu disantapbersama aneka sambea, seperti kita menyantap lalapan. Kehadiran petai membuat sejumlah sajian menjadi lebih maknyus rasanya. Biasanya, petai digunakan untuk aneka sambal goreng, sayur lodeh, atau ditambahkan pada nasi goreng. (opi)<\/p>\n<p>Memilih Petai<\/p>\n<ul>\n<li>Yang kulitnya mengkilap dan berwarna hijau segar.<\/li>\n<li>Bijinya menonjol.<\/li>\n<li>Yang kulitnya tidak berlubang, karena kulit petai yang berlubang menandakan adanya binatang kecil lain yang merusak petai.<\/li>\n<li>Tidak berwarna kehitaman. Kulit petai yang kehitaman menandakan bahwa petai sudah kering. Pada bagian dalam kulit petai akan berwarna kuning kunyit dan mata petainya sudah keriput. (net)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Sumber: Radar-Surabaya.6-Juni-2014.Hal_.8<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nasi Goreng Petai Bahan: 400 gr nasi putih, pilih nasi putih yang pera 2 butir telur ayam, bikin orak-arik 150 gr teri medan, goreng 20 mata petai, goreng sebentar 2 sdm kecap manis Minyak untuk menumis Minyak wijen secukupnya Bumbu Haluskan: 5 siung bawang putih 5 buah bawang merah 5 buah cabai rawit 3 buah&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9512,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-9511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gurihnya Olahan Petai - Library<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/library\/gurihnya-olahan-petai\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gurihnya Olahan Petai - 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